Strawberry Poke Refrigerator Cake Recipes

STRAWBERRY POKE CAKE

Strawberry Poke Cake image

While this is certainly one of our prettiest poke cakes, don't let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that's truly ready to party.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and egg whites called for on cake mix box
1 cup boiling water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker™ red decorating gel
12 fresh strawberries, cut in half

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

Nutrition Facts : Calories 291, Carbohydrate 59 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 363 mg

STRAWBERRY POKE REFRIGERATOR CAKE

Strawberry Poke Refrigerator Cake image

Use only a very large-holed straw or the long handle of a wooden spoon to make the holes in the top of the cake or the strawberry puree will not penatrate, the holes must be at least 3/4-inch large for this. Plan well in advance the baked cake must be room temperature before topping with the puree, then there are two 2-hour chilling times after, to save time you can bake the cake a day ahead, cool then cover with plastic wrap, prep time includes chilling times. Do not make the mistake of making this into a layer cake the topping will not hold onto the sides of the cake ;-) Yellow or lemon flavor cake mix works well for this or you can use Betty Crocker Super Moist Strawberry Cake Mix. This cake is nothing short of absolutely FANTASTIC

Provided by Kittencalrecipezazz

Categories Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 1/4 ounce) package white cake mix (or use yellow cake mix)
3 egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (10 ounce) packages frozen strawberries, completely thawed (do not drain the juice)
1 (3 1/2 ounce) package vanilla pudding mix (or cream cheese pudding mix)
1 cup half-and-half cream or 1 cup use 18% table cream
1/2 tablespoon cornstarch
1 (8 ounce) container cool whip frozen whipped topping, thawed
fresh sliced strawberry

Steps:

Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
Refrigerate for 2 hours.
For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
Fold in the thawed Cool Whip until combined.
Spread over the top of the cake (cake must be completely cold before topping).
Arrange the sliced strawberries on top in a decorative pattern.
Refrigerate for 2 or more hours before serving.

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